Monday, November 7, 2011

Black-Eyed Beans Greek Salad

Black-eyed beans make a popular, great, light, tasty and nutritious salad, served as side dish. It may also serve as a light vegetarian supper.

The Ingredients
2 cups black-eyed beans
1 large carrot, grated
3 tablespoons finely chopped dill
3 spring onions chopped
2 tomatoes chopped in cubes (remove seeds),Or
12 cherry tomatoes   cut in half
2 celery sticks, chopped
1/2 colored bell pepper into small cubes
1 piece Halloumi or Mozzarella cheese cut in long slices Or
1 piece Greek Feta cheese cut into small cubes
1 teaspoon dried oregano leafs
10 big Kalamata olives Or
10 big black olives to decorate
4-8 lettuce leaves or rocket
1/3 cup extra virgin Greek olive oil

1 organic lemon juice Or
3 tablespoons of wine vinegar
Salt and pepper

1. Boil the black eyed beans until tender, remove from saucepan, drain and let cool.

2. Clean, chop the vegetables and keep aside in a dish.

3. Put the boiled beans in a salad bowl, add the vegetables and mix well. Cover bowl with plastic wrap, refrigerate for 30 mins.

4. Cut the cheese in slices and bake on both sides in a nonstick hot skillet
5. In a small bowl, mix oil, lemon juice, salt and pepper to became creamy, this is your vinaigrette seasoning.
6. Put salad in a salad bowl, decorate with lettuce leaves or rocket, sprinkle over the vinaigrette, decorate with cheese and olives and serve immediately.


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